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Development of Steamed Bread Fortified with Gardenia Fruit Pomace: An Evaluation of its Bioactive Compounds and Quality Characteristics

Social Science Research Network(2022)

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Abstract
This study investigated the application of Gardenia fruit pomace (GFP) in wheat products, including bioactive compounds, sensory evaluation, and in vitro digestion of GFP-fortified wheat products. The results showed that the steaming, boiling, and baking treatments reduced the trans -crocin-4 content by 14.41%, 27.54%, and 35.17%, respectively, but had no significant effect on geniposide. Combined with the colour change, steaming treatment was suitable for developing GFP-fortified steamed bread. With increasing GFP concentration, the increasing b * value indicated that the steamed bread developed a yellow hue. Meanwhile, GFP enrichment of steamed bread could retain most of the crocins and slow starch digestion by decreasing the content of rapidly digestible starch. Furthermore, the steamed bread with 1% GFP showed good overall sensory acceptance (flavour, taste, and mouthfeel). Therefore, GFP is a promising option for improving the appearance and nutritional quality of steamed bread.
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Key words
gardenia fruit pomace,steamed bread fortified,bioactive compounds
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